Spicy Thai beef strips

Spicy Thai beef strips

Total: 25 Min. | Active: 25 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 274 kcal
, Fat: 11 g
, Carbohydrate: 12 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


peanut oil for stir-frying
500 g beef rump, thinly sliced
2 shallots, thinly sliced
2 garlic cloves, finely chopped
4 red chillies, deseeded, roughly chopped


4 tbsp oyster sauce
4 tbsp fish sauce
1 tbsp ground cane sugar
½ tbsp lime juice
1 tbsp ginger, finely grated
4 tbsp Thai basil, cut into thin strips
3 tbsp garlic chives, finely chopped
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How it's done

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Heat a dash of oil in a wok or wide frying pan. Stir fry the meat in batches for approx. 2 mins. per batch. Add the shallots, garlic and chillies, cook briefly then remove from the pan.


Add the oyster sauce and all the remaining ingredients to the same pan, bring to the boil. Add the meat and heat gently.

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